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Scrumptious Science

Here's a great practical application of science! Last week, Chemistry Professor Sue Jackels and physics students Elizabeth Brasseale and Andrew Hankins demonstrated how liquid nitrogen can turn custard, cream and flavoring into a tasty summertime treat (see video below).

The project is part of the College of Science and Engineering’s ten-week Summer Undergraduate Research Program. No fewer than 41 students from a variety of departments are participating, with guidance from 26 faculty members.

“We are grateful to the many donors and funding agencies, especially the M. J. Murdock Charitable Trust, that make this program possible,” says Jackels.